Recipes and Cooking Mini Meatball Pizza This is comfort food at its best: seasoned meatballs cut in half and scattered on top of a saucy pizza. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 17, 2019 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 40 mins Bake Time: 10 mins Total Time: 40 mins Servings: 8 Yield: 2 pizzas Jump to Nutrition Facts Ingredients 1 egg, lightly beaten ¼ cup fine dry bread crumbs 2 tablespoon grated Romano cheese 2 tablespoon milk ½ teaspoon dried marjoram or oregano, crushed 1 clove garlic, minced ¼ teaspoon salt ⅛ teaspoon ground black pepper 12 ounce ground beef 1 tablespoon olive oil 1 recipe Pizza Dough Cornmeal 1 recipe Simple Pizza Sauce 2 cup shredded provolone cheese (8 ounces) ½ cup thin strips yellow sweet pepper ¼ cup thin wedges red onion Simple Pizza Sauce 1 medium onion, chopped 2 cloves garlic, minced 1 tablespoon olive oil 1 8 ounce can tomato sauce ½ teaspoon dried marjoram or oregano, crushed ¼ teaspoon salt ⅛ teaspoon crushed red pepper Pizza Dough ⅔ cup warm water (105°F to 115°F) 1 tablespoon olive oil 1 package active dry yeast ½ teaspoon sugar 1 ¾ cup all-purpose flour ½ teaspoon salt Directions Place a baking stone on the lowest oven rack;* preheat oven to 450°F. In a large bowl combine egg, bread crumbs, Romano cheese, milk, marjoram, garlic, salt, and black pepper. Add ground beef; mix well. Shape into 1-inch meatballs. In a large skillet cook meatballs in hot oil over medium-high heat until no longer pink (160°F), turning to brown evenly. Drain on paper towels. Cool slightly; cut in half. On a lightly floured surface, roll each portion of Pizza Dough into a rough 10-inch circle. Sprinkle a baking sheet or pizza peel with cornmeal. Place a dough circle on baking sheet or peel. (When the baking sheet or peel is moved back and forth, the dough should move freely.) Top pizza with half of the Simple Pizza Sauce and half of the provolone cheese; sprinkle with half of the meatballs, half of the sweet pepper, and half of the onion. Use the baking sheet or peel to transfer pizza to preheated baking stone. Bake for 10 to 12 minutes or until crust is golden brown. Use the baking sheet or peel to transfer pizza to a cutting board. Repeat with the remaining dough and toppings. To serve, cut into wedges. Simple Pizza Sauce In a medium saucepan cook onion, garlic, minced, hot olive oil over medium heat about 4 minutes or until tender, stirring occasionally. Stir in tomato sauce; marjoram, salt, and red pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until slightly thickened. Pizza Dough In a small bowl combine warm water, oil, yeast, and sugar, stirring to dissolve yeast. Let stand about 10 minutes or until foamy. Meanwhile, in a medium bowl combine 1 cup of the flour and the salt. Stir yeast mixture into flour mixture until smooth. Stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth but just slightly sticky (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size (about 45 minutes). Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes. Use as directed in individual recipes. *Tip: If you don't have a baking stone, place each dough circle in a greased 12-inch pizza pan sprinkled with cornmeal. Add toppings and bake as directed. Rate it Print Nutrition Facts (per serving) 428 Calories 25g Fat 31g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 428 % Daily Value * Total Fat 25g 32% Saturated Fat 10g 50% Cholesterol 79mg 26% Sodium 769mg 33% Total Carbohydrate 31g 11% Total Sugars 3g Protein 20g Vitamin C 24.8mg 124% Calcium 272.6mg 21% Iron 3.2mg 18% Fatty acids, total trans 1g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.